So I finally got to thawing out one of the turkey breasts I had in the freezer and decided to cook it for lunch meats, and decided to do some chicken for dinner as well. Turkey brine was 4 cups low sodium chicken broth, 4 cups water, and 4 cups apple juice. To this I added 1/3 cup cracked black pepper and herb blend, 1 table spoon red pepper flakes, and about 2-3 more table spoons of kosher salt (basically salt to taste). Chicken brine was the same three liquids in the same amounts, Drunken Ardvark Drunken Jerk Sauce, 1 table spoon allspice, 1/2 cup soy sauce, 1 table spoon garlic powder, 1/2 cup Captain Morgans spiced rum, 1/4 Cup brown sugar, kosher salt to taste. Fogot to take a picture of the Jerk brine, but it basically looked like dark chicken broth, nothing to exiting. Put the chicken and Turkey into 5 gallon ziplock bags - side note, I highly recomend you keep a few boxes of these bags handy, they are awesome for putting rubbed meats, marinades, brines, ect. into. Bags go into a larche ice chest then get topped with ice and tucked in for the night. Set the 22.5" WSM up with a mix of hickory and mesquite.... I really like mesquite on poultry. Turkey got a rub of butter and more pepper herb mix, both under and ontop of the skin. Chicken got brushed with a little more jerk sauce and sprinkled with salt. Here is the chicken 2 hrs. in, gave it a spray of fresh lime and lemon juice mixed with some apple juice. Thats all she wrote so far... I will post some final product pics after dinner. I got to go finish getting the rest of the food ready and plate it up!